This is the original, easy avocado & chimichurri burschetta recipe.
Is today easier? I guess a little. It’s hard not to dwell when life throws a stick in your spokes. The Hubs said to me just now, “are you ok?”, and I said, “yes, just trying to put one foot in front of the other.”
Avocado Chimichurri Bruschetta
Does it feel stupid and strange to be posting about bruschetta right now? Sure, but what else am I supposed to do? Cry more? Miss her more? Feel worse than I already do? I don’t think any of those things are possible.
To be perfectly honest, I can’t eat. The grief is making me sick to my stomach. Fortunately my extreme productivity the last few weeks is paying off, and I have a lot of posts “in the can” for the most part. So please enjoy this recipe. Do not associate it with my poor doggie leaving this earth. She was still here when I made it. Just make it for your friends and family, and be happy that you have people to share it with.
Avocado Bruschetta recipe from Vegetarian Times
2 Tbs. lemon juice
2 Tbs. red wine vinegar
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro, minced
1/4 cup chopped fresh parsley, minced
2 avocados, peeled, pitted, and cubed
6 slices of toasted baguette, rubbed with garlic cloves
Combine the lemon juice, vinegar, salt, oregano, and black pepper in small bowl.Whisk in the oil until thoroughly combined, then stir in the herbs. Gently toss the avocado cubes into the sauce. Spoon the avocado and sauce mixture onto toast slices.
Thank you sincerely, from the bottom of my heart for all your words of love and kindness. It truly has helped us in this tough time. It has reminded me of why I write this blog.